scale638 - Staff Login & Food Safety Guide

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R638 Best Practice #1 • Hand Hygiene

Proper Handwashing Routine

Wash hands thoroughly for 20 seconds with soap and warm water before starting work, after using the washroom, touching raw food, or putting on new gloves. Dry only with single-use paper towels.

✔ Reg 11 Hand Basins & Soap Stocked

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R638 Best Practice #2 • Health Holds

Immediate Illness Reporting

Always report fever, vomiting, diarrhea, jaundice, or open skin wounds to the Person in Charge before entering prep zones. Never handle food while suffering from contagious symptoms.

🚑 Reg 11(2)(b) Mandatory Exclusion

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R638 Best Practice #3 • PPE & Conduct

Clean PPE & No Jewelry

Wear clean aprons, footwear, and hairnets covering all hair. Remove wristwatches, rings, or loose jewelry before work. No eating, drinking, or smoking in food preparation zones.

✔ Clean PPE & Hair Restraints

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R638 Best Practice #4 • Thermal Safety

Cold Chain & Hot Holding

Keep chilled perishables below +5.0°C and freezers below -18.0°C. Hot holding displays must stay above +63.0°C. Immediately log any temperature excursions for supervisor action.

❄️ Cold Chain < 5.0°C • Hot Hold > 63.0°C

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R638 Best Practice #5 • Sanitisation

Clean & Sanitise Surfaces

Sanitise preparation tables and utensils before and after each product batch using approved food-safe chemicals. Keep raw and ready-to-eat ingredients strictly separated.

🧹 Food-Contact Surface Sanitisation

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Regulations 12 & 13 • Transport

Pre-Loading Vehicle Hygiene

Verify cargo area cleanliness, dry interior, no chemical hazards, food secured, cold chain temperature (< 5°C), and daily pest checks before dispatch.